Best Chilean Pebre Recipes

CHILEAN PEBRE SAUCE

Steps:

• Combine tomatoes, cilantro, scallions, garlic, red wine vinegar, chile-garlic sauce, olive oil, and garlic salt in a food processor or blender; process to the desired consistency. Refrigerate for 2 hours to let the flavors blend.

CHILEAN PEBRE

Steps:

• Combine cilantro, olive oil, red wine vinegar, tomato, onion, lemon juice, chile peppers, tomato, garlic, salt, and pepper in a bowl; stir to combine.

CHILEAN CILANTRO SALSA (PEBRE)

Steps:

• Mash garlic, salt and pepper into a paste in a medium bowl. Whisk in oil and vinegar until emulsified.
• Place green onions, jalapeno, cilantro and water in a blender; pulse until minced, but not pureed, about 10 seconds. Stir into the oil and vinegar mixture. Cover; let stand 2 hours to develop flavors.

CHILEAN PEBRE - CILANTRO SALSA

Steps:

• In food processor pulse together onions, coriander, parsley, jalapeno peppers and water until finely chopped.
• Scrape into bowl. Stir in oil, vinegar, garlic and salt.
• If using for a marinade - half of the Pebre can be used for 1 - 1 1/2 lbs of steak - spread over meat and let marinate for up to 24 hours.
• The tomatoes should be added to the remaining Pebre if you are using the Pebre as a salsa.

PEPPER SAUCE FOR CHACARERO'S (PEBRE-CHILEAN NAME)

Steps:

• Cube the onion in small cubes Then add, sugar or salt or hot water and rinse, this is to neutralize the flavor of the onion (a trick often done in Caribean cooking i've found).
• Chop the cilantro and mix with the onion.
• Add: hot pepper paste, minced garlic, olive oil, vinegar, lime, water and salt to taste.
• Mix well and let stand.
• Serve on bread (Chacarero's sandwhich i posted) or on top of grilled meats.

CHILEAN SALSA FOR BBQ: PEBRE

Steps:

• Mix all the ingredients together in a bowl. Best if the salsa is made the same day it will be served.

CHILEAN HOT SAUCE (PEBRE)

Steps:

• In a mixing bowl, combine the oil, vinegar and water, and beat them together with a whisk or fork.
• Stir in the cilantro, onions, chili paste (or chopped fresh chili), garlic and salt, and taste for seasonings.
• Let the sauce stand at room temperature for 2 or 3 hours to develop its flavor before serving.
• Pebre is a traditional accompaniment for meats.

PEBRE (CHILEAN HOT SALSA)

Steps:

• Combine the olive oil, vinegar and water in a bowl and beat with a whisk. Add remaining ingredients, mix well, and let stand for 2 hours to blend the flavors. Served with grilled or roasted meats Substitute 1 jalapeno or 1 habanero chile if the aji chiles are unavailable.

PEBRE (CHILEAN SALSA)

Steps:

• Cut the tomatoes, white onion and green chili in brunoises, mince the garlic and cut the cilantro in chiffonade.
• Season the pebre with olive oil, the spices and white wine.
• Rectify the flavor with and salt and black pepper.
• Serve the pebre with Sopaipillas or regular bread

CHILEAN PESTO (PEBRE)

Steps:

• Blend all ingredients in food processor until smooth.
• Divide in half.
• Place half in a zip-loc with steak to marinate for 1 -12 hours (depending on cut of steak).
• Toss the other half with hot cooked pasta.